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Recipes: Roasted Vegetables, Indian Style

Usually, Sundays, which is R’s weekly off is the one day in the week when I can cook what I want. Usually the Sunday lunch is some variation of an Indian meal – a rice or roti dish with a gravy dish and some salad or raita to accompany it.

This weekend, I was bored of cooking the same old food, week after week and so decided to do something different. I decided to pair a soup with some roasted vegetables and then to kick it up a notch, I decided to make it with an Indian twist. So here’s some roasted vegetables, cooked in Indian style and with Indian spices!

Roasted Vegetables, Indian Style

Ingredients:

1 head cauliflower, cut into florets

1 capsicum (any colour) chopped into large pieces

20 baby potatoes, chopped into half or quarters (depending on size)

2 large sweet potatoes, chopped into large pieces

2-3 carrots, chopped into large pieces

2 onions, chopped into large pieces

2-3 tbsps Oil

Spice Mixture

1 tsp red chilli powder

¼ tsp turmeric powder

2 tsps cumin seed powder

1 tsp coriander seed powder

2 tsps dried methi (kasoori methi)

2 tsps dried mint powder

2 tsp chats chat masala

Salt to taste

Method:

Preheat the oven to 200 degrees Celcius (392 degree Farenheit)

Mix the spices into a powder and keep aside.

Chop all the vegetables into bite-sized pieces, wash, dry and put into a large utensil which should be large enough to mix well.

Pour enough of the spice mixture and oil and mix the spices into the chopped vegetables, ensuring that every piece is coated with the spice and oil mixture.

Line a large baking tray with aluminium foil and pour the coated vegetables into it. Make sure the vegetables are even in the tray.

When the oven is heated, bake the vegetables for approximately between 40 – 60 minutes, depending on how crisp you want it or how much the quantity is. I found a full shallow tray of root vegetables needed 60 minutes while other vegetables were done in less than 40 minutes.